Go Back

Ground Turkey Marinara Spaghetti Squash Bake – Cozy, Satisfying, and Lighter Comfort Food

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 1 pound ground turkey (93% lean works well)
  • 2 cups marinara sauce (store-bought or homemade)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella
  • 1/3 cup grated Parmesan
  • Fresh basil or parsley for garnish (optional)
  • Cooking spray or a touch more olive oil for the baking dish

Method
 

  1. Preheat and prep the squash: Heat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle cut sides with a little olive oil and season with salt and pepper. Place cut-side down on a lined baking sheet.
  2. Roast the squash: Bake for 35–45 minutes, depending on size, until the skin yields slightly to pressure and strands pull easily with a fork. If the strands feel watery, cook 5–10 minutes more.
  3. Cool and shred: Let the squash cool for 5–10 minutes. Use a fork to scrape the flesh into strands. Transfer to a bowl and gently squeeze with paper towels or a clean kitchen towel to remove excess moisture. This step keeps the bake from getting soupy.
  4. Brown the turkey: While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant. Add ground turkey, breaking it up with a spoon, and cook until no longer pink, about 5–7 minutes.
  5. Season and sauce: Stir in Italian seasoning, red pepper flakes, 1/2 teaspoon salt, and black pepper. Pour in the marinara and bring to a gentle simmer for 2–3 minutes to let the flavors blend. Taste and adjust seasoning.
  6. Combine the base: In a large mixing bowl, combine the shredded spaghetti squash and the turkey marinara mixture. Mix gently until evenly coated.
  7. Assemble the bake: Lightly grease a 9x13-inch baking dish. Spread the squash-turkey mixture into an even layer. Top with mozzarella and sprinkle Parmesan over the top.
  8. Bake: Reduce oven temperature to 375°F (190°C). Bake for 20–25 minutes, until the cheese is melted and bubbling. For a golden top, broil for 2–3 minutes at the end, keeping a close eye on it.
  9. Rest and garnish: Let the bake rest 5–10 minutes to set. Garnish with torn basil or chopped parsley. Serve warm.